Roasted Veggie Couscous Salad (Printable Version)

A vibrant salad featuring roasted vegetables tossed with fluffy couscous in a zesty lemon dressing—perfect as a light main or colorful side.

# What You'll Need:

→ Vegetables

01 - 1 medium zucchini, diced
02 - 1 red bell pepper, diced
03 - 1 yellow bell pepper, diced
04 - 1 small red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Couscous

09 - 1 cup couscous
10 - 1 cup vegetable broth or water
11 - 1 tablespoon olive oil
12 - 1/4 teaspoon salt

→ Lemon Dressing

13 - 1/4 cup extra-virgin olive oil
14 - Juice and zest of 1 lemon
15 - 1 teaspoon Dijon mustard
16 - 1 garlic clove, finely minced
17 - 1/2 teaspoon honey or maple syrup
18 - Salt and pepper to taste

→ Finishing

19 - 1/4 cup fresh parsley, chopped
20 - 2 tablespoons fresh mint, chopped
21 - 1/3 cup crumbled feta cheese
22 - 2 tablespoons toasted pine nuts or slivered almonds

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
02 - Spread seasoned vegetables on prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
03 - Bring vegetable broth to a boil in a medium saucepan. Stir in couscous, 1 tablespoon olive oil, and 1/4 teaspoon salt. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork to separate grains.
04 - In a small bowl, whisk together lemon juice, zest, 1/4 cup extra-virgin olive oil, Dijon mustard, garlic, honey or maple syrup, salt, and pepper until emulsified.
05 - In a large bowl, combine couscous, roasted vegetables, parsley, and mint. Pour dressing over and toss to coat evenly.
06 - Top with crumbled feta cheese and toasted nuts just before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns grocery store staples into something that looks like you spent all afternoon fussing over it.
  • The roasted vegetables get these caramelized edges that make even the pickiest eaters reach for seconds.
  • You can eat it warm right off the stove or cold straight from the fridge the next day without any sad leftovers guilt.
  • It works as a side dish, a packed lunch, or the main event depending on your mood and hunger level.
02 -
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast, and you'll miss out on those golden caramelized bits that make the whole dish.
  • Let the couscous steam with the lid on for the full five minutes without peeking, because lifting the lid releases the steam and you'll end up with crunchy, undercooked grains.
  • Add the feta and nuts at the very end, not before storing leftovers, so they keep their texture instead of turning into sad, soggy toppings.
03 -
  • Toast your pine nuts or almonds in a dry skillet over medium heat for two to three minutes, shaking the pan constantly, because they go from golden to burnt in seconds.
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is a frustrating exercise in futility.
  • If your couscous clumps together after sitting, drizzle a tiny bit of olive oil over it and fluff it again with a fork to separate the grains.
  • Taste the dressing before you add it to the salad and adjust the honey, lemon, or salt until it tastes bright and balanced on its own.
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